Cookie Crust Lemon Bars Recipes

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COOKIE-CRUST LEMON BARS



Cookie-Crust Lemon Bars image

This recipe combines two of my DH's favorite desserts -- sugar cookies and lemon bars. Using packaged cookie dough makes this come together really quickly. I adapted this from a recipe I got in an email, and love the result of the three different sources of tart-lemonness.

Provided by newspapergal

Categories     Bar Cookie

Time 1h

Yield 36 serving(s)

Number Of Ingredients 9

1 (18 ounce) roll refrigerated sugar cookie dough
3 eggs, slightly beaten
1 cup sugar
1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 cup fresh lemon juice
2 teaspoons lemon extract
1 teaspoon lemon zest
1/4 cup powdered sugar

Steps:

  • Heat oven to 350°F
  • Slice cookie dough as directed on package. Arrange slices in bottom of ungreased 13x9-inch glass pan. With lightly floured fingers, press dough evenly in pan. (Even though the cookie dough is cold/just out of the fridge, pressing it down is pretty easy. It'll take the whole roll to cover the 13x9 pan).
  • Bake at 350°F for 15 to 20 minutes or until light golden brown.
  • In large bowl, combine eggs, sugar, flour and baking powder; blend well. Blend together lemon juice, lemon extract and lemon zest. Add lemon mixture to egg-sugar mixture, and pour over warm crust.
  • Bake at 350°F for an additional 20 to 30 minutes or until top is light golden brown. Cool completely. Sprinkle with powdered sugar; cut into bars.

Nutrition Facts : Calories 97.2, Fat 3.4, SaturatedFat 0.9, Cholesterol 19.6, Sodium 76.1, Carbohydrate 15.7, Fiber 0.1, Sugar 9.5, Protein 1.2

COOKIE MIX LEMON BARS



Cookie Mix Lemon Bars image

Looking for a dessert made using Betty Crocker® sugar cookie mix? Then check out these elegant lemon bars sprinkled with powdered sugar - a tasty treat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h50m

Yield 24

Number Of Ingredients 9

1 pouch (1 lb.1.5 oz) Betty Crocker™ sugar cookie mix
2 tablespoons Gold Medal™ all-purpose flour
1/2 cup cold butter
4 egg yolks
1 can (14 oz) sweetened condensed milk (not evaporated)
1 tablespoon Gold Medal™ all-purpose flour
Grated peel of 1 lemon (about 2 teaspoons)
1/3 cup fresh lemon juice
1 tablespoon powdered sugar

Steps:

  • Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
  • In large bowl, stir cookie mix and 2 tablespoons flour. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like fine crumbs. Press mixture in bottom of pan. Bake 13 to 15 minutes or until edges are lightly browned.
  • Meanwhile, in medium bowl, mix egg yolks, condensed milk, 1 tablespoon flour, the lemon peel and lemon juice with whisk. Pour over hot crust. Bake 18 to 20 minutes longer or until filling is set. Cool on cooling rack 1 hour. Cover; refrigerate until chilled, about 1 hour.
  • Sprinkle bars with powdered sugar. Cut into 6 rows by 4 rows. Store covered in refrigerator.

Nutrition Facts : Calories 190, Carbohydrate 26 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Bar, Sodium 110 mg, Sugar 18 g, TransFat 1 g

LEMON BAR COOKIE CUPS



Lemon Bar Cookie Cups image

Provided by Elyse

Yield 24

Number Of Ingredients 13

2 3/4 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter (softened)
1 1/4 cups sugar
1 egg
1 teaspoon vanilla
6 Tablespoons butter (softened)
1 cup sugar
4 eggs (divided)
2/3 cup lemon juice
1 lemon (zest)
2 Tablespoons powdered sugar (for garnish)

Steps:

  • Preheat oven to 375 degrees F.
  • Spray a mini muffin tin with nonstick cooking spray.
  • In a small mixing bowl, combine flour, baking soda, and baking powder; set aside.
  • In a large mixing bowl, cream together butter and sugar until fluffy.
  • Beat in egg and vanilla.
  • Gradually beat in dry ingredients until combined.
  • Roll into 1" sized balls and place in muffin tin.
  • Bake for 8-10 minutes or until golden brown.
  • Press the insides of the cookies down with the backside of a spoon to make an indent for filling; let cool.
  • To make the filling, cream together 6 Tablespoons softened butter with 1 cup sugar.
  • Mix in 2 eggs and just the yolks from the other 2 eggs, and beat until well combined.
  • Add lemon juice and mix until combined, there will still be some lumps.
  • Pour filling mixture into a saucepan over medium heat.
  • Whisk constantly for 5 minutes, or until smooth and thickened.
  • Remove lemon curd from heat and let cool for 2-3 minutes.
  • Carefully spoon a teaspoon of lemon curd into each cookie cup.
  • Top cookie cups with lemon zest of one lemon, and place in fridge for 30 minutes, or until lemon curd has set up.
  • Remove cookie cups from pan using a butter knife and sprinkle with powdered sugar before serving.

CHEF JOHN'S LEMON BARS



Chef John's Lemon Bars image

This is one of my favorite cookies of all time, although technically they're closer to a pie than a cookie. Nothing prepares you for that intense, awesome sweet-tart lemon flavor and custard, perfectly contrasted against that crisp, sweet buttery shortbread cookie.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h40m

Yield 16

Number Of Ingredients 12

1 cup all-purpose flour
½ cup unsalted butter at room temperature
¼ cup confectioners' sugar
¼ teaspoon vanilla extract
¼ teaspoon salt
2 large eggs
1 large egg yolk
1 cup white sugar
2 tablespoons all-purpose flour
¼ cup freshly squeezed lemon juice
1 tablespoon freshly grated lemon zest
1 teaspoon confectioners' sugar, or to taste

Steps:

  • Place an oven rack into middle position in oven and preheat oven to 350 degrees F (175 degrees C). Lightly oil an 8x8-inch baking dish.
  • Place 1 cup flour and butter in a mixing bowl and mash with the back of a spatula or wooden spoon until thoroughly combined. Mix in 1/4 cup confectioners' sugar, vanilla extract, and salt; mash mixture together until mixture looks like a slightly crumbly cookie dough.
  • Moisten your fingers with a little water and press dough into bottom of prepared baking dish. Use a fork to prick holes all over the crust.
  • Bake crust on center rack in the preheated oven until crust edges are barely golden brown, 22 minutes.
  • Beat eggs and egg yolks together in a bowl; whisk in white sugar and 2 tablespoons flour until smooth. Add lemon juice and lemon zest; whisk for 2 minutes. Pour lemon custard over crust.
  • Bake on center rack until custard is set and top has a thin white sugary crust, 25 minutes. Let cool completely before cutting into bars. Dip knife into very hot water, run around the edge, and cut into 16 squares. Dust cookies with 1 teaspoon confectioners' sugar.

Nutrition Facts : Calories 153 calories, Carbohydrate 21.8 g, Cholesterol 51.3 mg, Fat 6.7 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 4 g, Sodium 46.6 mg, Sugar 14.8 g

LEMON SQUARES/LEMON BAR COOKIES



Lemon Squares/Lemon Bar Cookies image

Wonderful bar-like cookies that form a crunchy layer on the bottom and a chewy layer on top. They are delicious! They were originally called "Lemon Cheese Squares" tho I can't fathom why considering the fact that there's no cheese in the recipe! I found this in the cookbook "Private Collections: A Culinary Treasure". Miss Hortense Reit is the recipe's author. If you like lemon, you'll LOVE this! Yum!

Provided by annbb

Categories     Bar Cookie

Time 55m

Yield 16 serving(s)

Number Of Ingredients 11

1/2 cup butter
1 cup sifted flour
1/3 cup powdered sugar
1 -2 tablespoon microplaned or grated lemon, rind of
2 eggs
1/4 teaspoon salt
2 tablespoons flour
1 cup granulated sugar
3 tablespoons fresh lemon juice, to taste
1 tablespoon microplaned or grated lemon, rind of
powdered sugar, for top

Steps:

  • Preheat oven to 350°F. Blend the butter, flour, powdered sugar and lemon peel.
  • Spread in a 9 X 9 inch UNGREASED pan.
  • Bake for 10 minutes.
  • Combine the rest of the ingredients, (not the powdered sugar), and pour over the baked mixture.
  • Bake an additional 30 minutes.
  • Sprinkle powdered sugar of the top when out of the oven.
  • Loosen the sides with the sharp point of a knife.
  • Let the cake cool and then cut it into squares.
  • These can be refrigerated, but should be removed about 1/2 hour before serving to bring to room temperature.

Nutrition Facts : Calories 151.2, Fat 6.5, SaturatedFat 3.9, Cholesterol 41.7, Sodium 86.2, Carbohydrate 22.1, Fiber 0.3, Sugar 15.1, Protein 1.8

LEMON CRUMB BARS



Lemon Crumb Bars image

"I'm always looking for a great new cookie or bar to try, but I often return to this tried-and-true recipe," says Anna Miller of Quaker City, Ohio. "My husband loves the combination of sweet and salty!"

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 7

1 package lemon cake mix (regular size)
1/2 cup cold butter, cubed
1 large egg
2 cups crushed saltines (about 60 crackers)
3 large egg yolks
1 can (14 ounces) sweetened condensed milk
1/2 cup lemon juice

Steps:

  • In a large bowl, beat the cake mix, butter and egg until crumbly. Stir in cracker crumbs; set aside 2 cups for topping. , Press remaining mixture into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 18-20 minutes or until edges are lightly browned., In a small bowl, beat the egg yolks, milk and lemon juice. Pour over crust; sprinkle with reserved topping. Bake 20-25 minutes longer or until edges are lightly browned. Cool on a wire rack. Cut into bars. Store in the refrigerator.

Nutrition Facts :

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